Pork Chops Cranberry Sauce

INGREDIENTS

2     tablespoons olive oil

2-4   bone in center cut pork chops

½   cup chopped white onion or shallot

4    cloves garlic, minced

1    cup dry red table wine

½   cup dried cranberries (Crasins)

¼   cup red wine vinegar

1    tablespoon grated orange peel

¼   cup orange juice

1    tablespoon all-purpose flour

METHOD

In a skillet over medium-high heat and large enough to hold all of the pork chops, add the olive oil. When warmed, add the pork chops and brown them on both sides. Remove and set aside.

Add the onions to the skillet and cook, stirring, for 4 to 5 minutes until they are tender. Add the garlic and cook for 1 minute. Add the wine, cranberries, vinegar, orange peel and orange juice. Mix to combine and return the pork chops, settling them into the mixture.

Bring to a boil, reduce heat to a simmer, cove r and cook for 6 minutes. Turn the chops over and continue to cover and cook for 6 more minutes. Remove the chops and set aside. Add and stir in  the flour. Cook for 2 – 3 minutes until the sauce thickens. Serve each chop with a spoonful of sauce.

Adapted from a recipe in Cooking Light magazine